Line a small cookie sheet with parchment paper.

Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.

Scoop the cheesecake filling into 20, 2 teaspoon portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon so each resembles a thick disc rather than a scooped ball.

Pop them into the freezer until completely frozen.

Add the diced strawberries and sugar to a medium pot over medium heat.

Cook for about 45 minutes, smashing half way through with a wooden spoon.

Stir continuously towards the end as the jam will start sticking to the bottom of the pan as it gets thicker.

The strawberry jam should be very thick and reduced to a heaping ⅓ cup (80 ml).

Remove from the heat and pop in the fridge to chill while working on the dough.

Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl cream the softened butter and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.

Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.

Add in the dry ingredients. Mix on low speed just until combined.

Push ¾ of the dough to the side of the bowl. Flatten out ¼ of the dough. Spoon ¼ of the jam onto that section.

Add ¼ of the dough on top and spoon ¼ of the jam on top. Repeat twice more to evenly disperse the jam.

Cut the dough in quarters with a rubber spatula and fold each section just until the jam is slightly folded in.

Scoop the dough into 20 portions with a 2 tablespoon cookie scoop. Slightly flatten out each then place a frozen cheesecake disc in the center.

Close the cheesecake in with the cookie dough and shape into slightly flattened discs.

Roll the cookie dough in sugar.

Transfer to a prepared baking sheet. Bake 6 cookies at a time for 11-12 minutes.

Let cool for about 10 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

Serve!